Slow Cooker Beef Casserole

This is a keto-friendly version of a casserole that we’ve had in my family for years. It’s not quite as good as the original recipe, but is still very tasty and filling.

I cooked it in my slow cooker, but you could easily cook it in an oven (reducing the time accordingly) if you don’t have a slow cooker. Because I cut the meat into bite sized pieces, and because my slow cooker is quite hot (even on the low setting), I only cooked it for 4 hours. However, you might need longer depending on your own slow cooker. The meat should come out tender and should fall apart in your mouth when it is cooked for the right amount of time.

Ingredients:

500 g (17.6 oz) of rump steak

35 g (1.2 oz) of almond meal

1/2 tsp of garlic salt

salt & pepper

70 g (2.4 oz) of diced onion

2 Tbsp of olive oil

250 ml (8.5 fluid oz) of beef stock

4 tsp worcestershire sauce

1 Tbsp soy sauce

1/2 tsp curry powder

1 tsp guar gum

Recipe:

Cut the rump steak into bite size cubes.

Mix the almond meal and garlic salt together, and season with salt & pepper according to taste.

Toss the steak in the almond meal mix until well coated.

Heat half the oil in a frypan and fry the onions until starting to brown.

Transfer the onions to the slow cooker.

Heat the remaining oil in the same frypan and cook the steak for a few minutes until it is lightly browned.

Transfer the steak to the slow cooker.

Mix the beef stock, worcestershire sauce, soy sauce, and curry power together and add to the slow cooker.

Stir everything together, and cook on low for approximately 4 hours.

Approximately 5 minutes before serving, thicken the casserole by mixing guar gum with approximately 100 ml (3.4 fluid oz) of water. Stir this into the casserole and cook for a further 5 minutes.